This is so genius. (Read all the way to the end…you’re not gonna want to miss this deal.)
My sister-in-law makes bibs, burp cloths, and now crayon rolls! She sent Carter one to test out and it’s perfection. I can throw it in the diaper bag and the crayons don’t get broken, like they do when I stick them in a plastic bag. It rolls up easily and then secures with Velcro, and of course it’s washable. And what little boy doesn’t love toting around his colors in a Batman fabric???
This morning he was finishing up his book report and needed to color the turkey feathers. He asked if he could use “Aunt Sarah’s crayons” so I snapped a few pictures to share with y’all.
Every piece can be custom-made to suit your (or your child’s) interests, for no extra charge. For $13 (including the crayons), you really can’t beat the price. She has a bunch of different fabrics to choose from so head on over to her website and see for yourself.
And just for you, my dear friends, she’s giving A Little Nosh readers FREE SHIPPING until January 1st! Just use the code “alittlenoshFS” at checkout and she’ll hook ya up.
It never occurred to me to spice up my baby’s food until I talked to a rep from Plum Organics when I went to Expo East in September. All of their baby foods (even Stage One) include some sort of seasoning. The peas have a hint of mint and the butternut squash has a hint of cinnamon. I always just gave Carter plain food, but now my eyes have been opened. Babies like flavor too!
My husband made pumpkin pecan pancakes this weekend and we had 1/2 of a can of pumpkin puree left over so I figured I’d use it up by adding it to Chase’s baby oatmeal. A little breastmilk and pumpkin pie spice, and he had a DELICIOUS breakfast (yes, I tasted it and it was good, though too mushy for my taste).
Don’t be scared to add a little oomph to your baby’s food…you’re developing their palate!
I was just talking on Baby Nosh about how much I like this new “food in pouches” thing. It started with baby food but now applesauces and other fruity purees have gotten in on the action, which is great when you need something easily transportable.
I had just bought some of these FruitBurst Squeezers when I got an email asking if I’d like to review them and host a giveaway so the timing was great. I mostly give them to Carter for his afternoon snacks, but I also keep at least one in my diaper bag for hunger emergencies.
Del Monte sent along a few cute signs to show how we like to enjoy our Squeezers:
As an after-school snack:
In Carter’s lunch bag:
Treat for Mom: I’ll admit…sometimes I eat them as a dessert. I’m still working on losing the baby weight and it’s a great sweet ending to the day. Better than cookies, right?? And they have a ton of Vitamin C, which we could all use now that cold and flu season is upon us. Bonus: They don’t have HFCS!
Del Monte wants you to join in on the fun by sharing photos of how your family enjoys the five fun flavors of Fruit Burst Squeezers. I’d love to see them on my Facebook page or on Twitter with the hashtag #DMFruitBurst!
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The Del Monte product, information, and additional gift pack have been provided by Del Monte. All opinions are my own and I was not compensated monetarily for this review.
We’ve started Chase on solids recently and he’s starting to get the hang of it. Follow our adventures in baby food on Baby Nosh! (I did use a packaged baby food but I plan on making the majority of his food at home.)
This is the recipe that made me like quinoa. I could take it or leave it before now, but mostly leave it. I liked the “mouthfeel” of it, but there was something weird about the taste of it. But this recipe definitely takes care of that issue.
It’s got a delicate little sweet-and-sour thing going on, which I really liked. It’s light, it’s healthy, and it’s seriously delicious.
Funny story: I made this while my postpartum doula was over helping out. I wasn’t sure how it would turn out, so when it was finished and I tasted it, I ran out to the living room where she was hanging with the baby, handed her a spoon and said, “You HAVE to try this!” That’s how good it is, y’all.
I’d like to try it with shrimp next time, but it was great with chicken. It’s perfect for lunch, or leave out the meat and it’s a great side dish.
For the salad:
- 1 1/2 cups uncooked quinoa, rinsed well
- 2 cups cooked, chopped chicken
- 1/2 cup chopped carrots
- 1/2 cup shelled edamame
- 1/2 cup chopped red pepper
- 4 green onions, chopped
- 1/2 cup chopped roasted peanuts
- Salt and pepper to taste
For the sauce:
- 4 tablespoons sweet chili sauce
- 2 tablespoons rice vinegar
- 2 tablespoons canned coconut milk
- 1 tablespoon packed light brown sugar
- 2 teaspoons creamy peanut butter
- 2 garlic cloves, finely minced
- 1 lime juiced, about 2 tablespoons
- Pinch of ground ginger
- Prepare quinoa according to package directions, using chicken broth instead of water.
- While the quinoa is cooking, combine all of the sauce ingredients together and whisk to combine. When the quinoa finishes cooking, scoop it into a large bowl. Stir in the sauce and mix well. Stir in the chicken, carrots, edamame, red pepper, green onions, peanuts and cilantro. Add salt and pepper to taste.
- Serve warm, room temperature or chilled.